Mixed mushrooms and mint salad

Recipes from the self-made BC-based YouTube star

by PAILIN CHONGCHITNANT  March 2017

This dish is savoury, herbaceous and incredibly healthy. Feel free to use any types of your favourite mushrooms; the more varieties, the more beautiful this salad will look. Sautéing the mushrooms is quick and convenient, but if the weather permits, grill them for extra smokiness.

Heat a little oil in a wok or a large sauté pan over medium-high heat. Add one type of mushroom, season with a pinch of salt and cook, stirring occasionally, until they are cooked and have browned slightly. Transfer to a large mixing bowl. Repeat with the remaining types of mushrooms and add them all to the mixing bowl. (If you notice a lot of liquid pooling at the bottom of the bowl, pour it off before adding the other ingredients in the next step).

Serve the salad with sticky rice, which you can use to soak up the juices. Also serve with some crisp lettuce leaves, which you can use to make little bite-sized wraps. Serve warm or at room temperature. Serves 4 as an appetizer, 2 as an entrée.
Note: Good mushroom choices are shimeji (beech), enoki, oyster, chanterelles, morels and maitake. You can use crimini mushrooms, but keep in mind that they give off a lot of liquid and shrink significantly when cooked.

To toast the rice powder, add to a small sauté pan over medium-high heat. Move the grains constantly, until they turn a deep golden-brown, about 5 minutes.
Don’t skimp on the toasted rice powder because without meat, the lime’s acidity can feel a bit aggressive and the nuttiness of the toasted rice powder will be your only counterweight. You can also try making laab with crumbled tofu.

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